Instant Rava Appam Recipe | How to make Appe | Rava Appe Recipe

What is Instant Rava Appam Recipe?

Instant Rava Appam Recipe is also known as Paniyaram/appe. Instant Rava Appam is a popular South Indian Breakfast. As such it is made using fermented rice and dal batter. However, this is the recipe for instant rava appam which is made using semolina and needs no fermentation. They have a soft texture with a crisp and crunchy exterior. They are flavored with ginger, chili etc and allow customizations as regards the vegetables are concerned.

Let’s talk about the ingredients for Instant Rava Appam

To make appam instantly we need semolina and curd. I used ginger, chilies to flavor it along with onions. In this recipe, I have not added any vegetables, except onions which I had added to the tempering. The Instant Sooji Appam does not get dry. They remain soft when they come to room temperature. This makes them a good tiffin or lunch box option.

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How to make Instant Rava Appam

1. Mix semolina, yogurt, salt and water : In a large bowl take 1 cup semolina. Add ½ cup yogurt and ½ cup water or as required. Add salt to taste. Mix well and let the batter rest for 10-12 minutes.

2. Prepare to temper : After 10-12 minutes, add the prepared tempering to semolina mix. Along with that add 1 tsp chopped ginger, I finely chopped chili and a handful of chopped coriander. Adjust the consistency. Add 1-2 tsp of water, if required.

3.Add tempering and other ingredients to semolina mix : After 10-12 minutes, add the prepared tempering to semolina mix. Along with that add 1 tsp chopped ginger, I finely chopped chili and a handful of chopped coriander. Adjust the consistency. Add 1-2 tsp of water, if required.

4. Cook appe : Heat an appam pan. Add a few drops of oil. Once it is hot, pour a spoonful of batter in each cavity. Let it cook for 2-3 minutes on low flame. Add a few more drops of oil on the appam. Thereafter loosen the sides and with the help of a spoon flip the appam. Cook from the other side too for 1-2 minutes.

After 10-12 minutes, add the prepared tempering to semolina mix. Along with that add 1 tsp chopped ginger, I finely chopped chilli and handful of chopped coriander. Adjust the consistency. Add 1-2 tsp of water, if required.

Cook appe

Heat an appam pan. Add few drops of oil. Once it is hot, pour spoonful of batter in each cavity. Let it cook for 2-3 minutes on low flame. Add few more drops of oil on the appam. Thereafter loosen the sides and with the help of a spoon flip the appam. Cook from the other side too for 1-2 minutes.

Bon appétit

Serve appam hot with coffee or pack them for lunch with tomato ketchup.

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About the Author

Author’s Name

Vini

Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear.
This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking.
Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.